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The BEST-EVER Tuna Salad Sandwich

Course Main Course
Prep Time 15 minutes
Cook Time 5 minutes
Servings 2
Author Albert Bevia

Ingredients

  • 2 3-ounce cans tuna in olive oil
  • 1/4 cup mayonnaise
  • 1 tsp dijon mustard
  • 2 tbsp finely diced onions
  • 1 garlic
  • 1 tomato roughly diced
  • 2 hard-boiled eggs roughly chopped
  • 8 pimento stuffed green Spanish olives
  • 4 slices bread
  • 1 avocado
  • 4 romaine lettuce leaves
  • 1/2 tbsp extra virgin olive oil
  • sea salt
  • freshly cracked black pepper

Instructions

  1. Drain two 3-ounce tins of tuna in olive oil and add to a large bowl, then add in a generous 1/4 cup of mayonnaise, 1 teaspoon of dijon mustard, 2 tablespoons of finely diced onions, shred in 1 large clove of garlic, 1 tomato roughly diced, 2 hard-boiled eggs roughly diced and 8 pimento stuffed green Spanish olives cut in half, season with sea salt & black pepper and gently mix together until well combined

  2. Thinly slice one avocado and reserve a couple leaves of romaine lettuce

  3. Lightly brush 4 pieces of sandwich bread with some extra virgin olive oil and toast on a grilling pan until just lightly toasted

  4. Evenly divide the tuna salad over 2 toasted breads, divide the sliced avocado on top of the tuna salad and add a couple leafs of romaine lettuce, place the other toasted breads over the lettuce and serve at once, enjoy!